Poached Cod With Spiced Coconut Broth (Printable)

Tender cod in fragrant coconut broth with warming spices and silky udon noodles for a nourishing bowl.

# What You'll Need:

→ Fish & Broth

01 - 4 cod fillets (about 5.3 oz each), skinless and boneless
02 - 1 tablespoon neutral oil (canola or sunflower)
03 - 1 onion, finely sliced
04 - 2 garlic cloves, minced
05 - 1 tablespoon ginger, grated
06 - 1 red chili, thinly sliced (optional)
07 - 1 tablespoon red curry paste
08 - 13.5 fl oz coconut milk
09 - 17 fl oz fish or vegetable stock
10 - 1 tablespoon fish sauce
11 - 1 tablespoon soy sauce
12 - Juice of 1 lime

→ Noodles & Vegetables

13 - 10.6 oz fresh udon noodles
14 - 5.3 oz baby spinach
15 - 1 medium carrot, julienned
16 - 3.5 oz shiitake mushrooms, sliced
17 - 2 spring onions, thinly sliced
18 - Fresh coriander leaves for garnish

# How to Make It:

01 - Heat oil in a large saucepan over medium heat. Add onion and sauté for 3 minutes until softened. Stir in garlic, ginger, and chili, cooking for 1 minute until fragrant.
02 - Add red curry paste and cook for 1 minute, stirring continuously to release the flavors.
03 - Pour in coconut milk and fish or vegetable stock. Bring to a gentle simmer.
04 - Add fish sauce, soy sauce, and lime juice. Taste and adjust seasoning as needed.
05 - Gently slide cod fillets into the simmering broth. Cover and poach for 6 to 8 minutes until the cod is opaque and flakes easily.
06 - Cook udon noodles according to package instructions. Drain and divide among 4 serving bowls.
07 - Add spinach, carrots, and shiitake mushrooms to the broth. Simmer for 2 to 3 minutes until tender.
08 - Remove poached cod and set aside. Ladle hot broth and vegetables over noodles in each bowl.
09 - Top each bowl with a cod fillet. Garnish with spring onions and coriander leaves. Serve immediately.

# Expert Hints:

01 -
  • The broth does all the work, infusing the fish with flavor while keeping it impossibly tender.
  • It feels like takeout but costs a fraction of the price and tastes fresher.
  • You can have dinner on the table in 35 minutes without breaking a sweat.
  • The combination of creamy coconut and bright lime makes every spoonful feel balanced and alive.
02 -
  • Don't let the broth boil hard once the fish goes in, or the cod will turn rubbery and fall apart instead of staying silky.
  • Taste the broth before adding the fish, because it's much easier to adjust seasoning then than after everything is assembled.
  • Pat the cod fillets dry with paper towels before poaching so they don't release excess moisture into the broth.
  • If your curry paste is very spicy, start with half a tablespoon and build up to avoid overpowering the delicate fish.
03 -
  • Use a slotted spoon to lower the fish into the broth so you don't splash hot liquid everywhere and can control the placement.
  • If the broth tastes flat, add a pinch of sugar along with the lime juice to bring all the flavors into focus.
  • Let the cod sit at room temperature for 10 minutes before poaching so it cooks more evenly and doesn't drop the broth temperature too quickly.
  • Toast the curry paste in the oil for a full minute, stirring constantly, to unlock the spices and prevent any raw, bitter notes.
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